Raspberry White Chocolate Scones – super moist and tender on the inside and crusty on the outside scones with dots of raspberries, white chocolate chips and a touch of orange zest. Best enjoyed for breakfast or for afternoon snacks.
Preheat oven to 400 degrees.
In a medium bowl, whisk or sift together flour, sugar, baking powder, and salt and orange zest.
Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
Whisk together eggs, heavy cream and vanilla.
Gently fold wet ingredients into dry ingredients and stir until all is moistened, then add the raspberries and white chocolate and mix until it holds together (like a ball).
Put dough on floured surface, and pat (gently!) with your hands only, until dough is about 1/2” thick. Fold dough over on itself about 5 times, and then gently press down.
Use a large knife to slice the dough into 4 equal portions. Cut diagonally to produce 8 triangular slices of dough.
Separate wedges and place on an ungreased baking sheet. Brush with cream
Bake at 400° for 12-15 minutes or until lightly browned.
Remove and serve warm.